2-401.11 Provide designated area for employees to eat and drink where contamination of food, utensils, equipment, linens, and unwrapped single service/single use articles cannot result./ drink/ drink removed 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue./ ourside motor on slicer 4-601.11 Clean bottom of RI cooler./2 door 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue./ outside surface of kitchen equipment 5-501.11 Provide a concrete or asphalt storage surface for outdoor waste handling units at all Priority Category 3 and 4 establishments. Repaint backdoor 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness./ walls and ceiling and floor 4-301.14 Repair or replace ventilation hood.Remove duct tape from ventilation hood system and repair so that it operates properly. Duct tape can not be properly washed rinsed and sanititized. 6-202.11 Replace broken light shields.
4-601.11 Clean interior of ice machine as often as necessary to prevent accumulation of soil and mold. 3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. Deli meat slicer is extremely soiled with old food debris and was used today and not cleaned. Old debris is black and white. 3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. 3-307.11 Store raw animal products below and away from produce and ready to eat foods. Right side reach in cooler, raw meats stored above cooked sausages and uncooked food items. 3-307.11 Relocate food or equipment or install a splatter shield to prevent contamination of food. Containers of dressing/sauces stored on counter with large roll of plastic wrap directly on top of it as well as other items on the shelving. Sauces were covered with plastic wrap however the probability of contamination is still evident. 3-304.12 Provide a clean surface in a protected location for storing ice scoop; or store in ice with handle upright. Ice scoop stored unprotected on cardboard box in ice maker room. 3-304.12 Store utensils left inside containers of non-potentially hazardous foods with handles above the top of the food. Using scoops with out a handles to scoop corn, beans and other food items. 5-501.11 Provide a concrete or asphalt storage surface for outdoor waste handling units at all Priority Category 3 and 4 establishments. Dumpster placed on loose gravel/grassy area. 5-501.115 Remove unnecessary items from refuse storage area. Items not in use for food or food related items that are no longer in use must be removed. 5-501.113 Keep dumpster closed. Dumpster lid open. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. Clean floor under equipment in bar. Clean floors under equipment in kitchen area. Clean window seal and repaint. Clean ceiling to remove black build up. 6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings. Resurface ceilings and vents, replace or resurface all damaged/peeling ceiling tiles in main kitchen area. Resurface black ledge behind prep sink. Replace cover on reach in cooler/freezer. Remove duct tape from handle of reach in freezer and replace handle to provide smooth and cleanable surface. 6-501.12 Clean ceiling and/or wall vent covers. 6-201.16 Replace perforated ceiling tiles with smooth, easily cleanable surface.
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